The curious effect of position...

When I say position, I do not mean prime real estate, global marketing position, financial position or any other similar position of note.

Rather, I refer to the much more interesting position of where our OBP2009 has been sitting in the warehouse! Over summer, our collections of wine from Guy Wagner's have been from pallets sitting on Bass Fine Wine's main concrete floor - shaded and kept at a moderately cool temperature thanks to the slab's thermal mass.

Our last wine collection, however, came for Guy's mezzanine level, a good three to four metres overhead and close to the ceiling. Temperatures up here have been a good couple of degrees warmer over summer.

The difference in the wines? Quite a bit! The mezzanine level wine has progressed a good three to six months beyond the same wine that has been stored on the concrete. Without doubt, it is still a young wine; however, the nose is more pronounced and the flavours much fuller.  The more developed wine is considerable more interesting, which is rather exciting really.

OBP2009 at Remi de Provence

We very are excited to see our Pinot being picked up by Remi de Provence in Hobart! Remi's establishment is impressive, with wine bar, a fantastic wine centre and the lovely bistro. Remi de Provence specialises in authentic French cuisine.

I have been looking forward to seeing One Bunch Pinot in restaurants, bistros and cafes, as I think the wine such a complement to fine food. We will be working hard to see OBP onto wine lists around the country.

If you visit Remi's, try a glass of our wine and let us know how you go!

OBP2010 is bottled!

Our 2010 is finally in the bottle! We tried it recently and it is a little fuller, a little spicier than the '09, which makes me happy indeed. Here's hoping it delivers same on the other side of bottle shock. It will not be approachable for a number of months yet.

This makes me wonder, how do such young wines cope in a wine show? The International Cool Climate Wine Show is coming up, and has a field especially for the 2010 vintage. Do the judges take into consideration that these wines are barely through bottling? Is it a two or three horse race between those wines that get through bottle shock earlier than the rest of the pack? We shall enter the show and find out!

Pinot Unearthed's Tassie Dinner write up #1

We are extremely excited here at the vineyard to hear that our OBP2009 was well received at the Melbourne dinner hosted by the team at Pinot Unearthed! Their review of the evening has been posted on their blog.

Due to the state of my shoulder I was unable to travel up to Melbourne for the evening. I have to admit that I am more than a little disappointed about this, especially after reading about the menu Pure South matched to the wines. Mouthwateringly good!

The Peppermint Bay Cruise dinner is coming up early next month (April 7th), and Gryphonwood's OBP2009 will again be featured. This will be superb, as the dinner will be enjoyed on a cruise from Hobart aboard the Peppermint Bay II! Tickets are available here!

It doesn't end there...a third dinner has been announced for Sydney! This time, the event will be at  Fix St James. Gryphonwood is happy to have our wine included - check here for details of the dinner and ticket info.

Cheers!

Recovery Mode...

I am writing this with only my left hand, and it is sooo frustrating...

Surgery is done, and my right wing is clipped and tucked in a sling for at least the next month. All the 2011 fruit is now on the ground...all those little bunches of small berries. We tried a few of the riper berries as we snipped, and they had a good flavour.

Shame they all had to go on the ground.